Difficulty:[usr 2]
Scrape the carrot, peel the onion. Cut the carrot into sticks. Chop the onion.
Break the stem of the artichokes about 2 cm from the heart, cut them into 4, trim the leaves to 2/3 of their height and remove the hay.
Put the oil to heat in a sauté pan. Sauté the chopped onion and chopped carrot. Then add the artichokes, the crumbled vegetable stock cube, 2 whole cloves of garlic, a sprig of thyme and the bay leaf. Salt then wet with wine. Wet the artichokes with water. Cover and cook for 30 to 35 minutes over low heat.
When the artichokes are cooked, remove them from the skillet. Keep them warm.
Reduce cooking liquid over high heat.
Meanwhile, chop together 2 peeled garlic cloves with the remaining thyme leaves and the basil.
Present the artichoke quarters on the plates. Sprinkle them with the garlic and herb mixture. Drizzle with reduced cooking juices. Give a spin of the pepper mill.
Serve warm or cold.
